Herb Crackers
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 722 |
| Fat: | 55 g |
| Carbohydrates: | 28 g |
| Protein: | 22 g |
| Calculated for total recipe. | |
Serves: 3–6
Serves: 3–6
Ingredients
- 1 cup 1 cup Flax Seed Meal
- 2 cup 2 cup Almond Meal/Flour
- 2 2 Eggs, Pastured
- 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 2 tsp 2 tsp Cumin
- 2 tsp 2 tsp Garlic Powder
- 2 tsp 2 tsp Onion Powder
- 2 tsp 2 tsp Dried Oregano
- 2 tsp 2 tsp Salt
- 2 tsp 2 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350°F.
- In a large mixing bowl, combine almond flour, flax meal, and spices.
- Whisk eggs and pour over flour mixture.
- Add in olive oil.
- Stir all ingredients together until it forms a dough.
- Roll dough into a large ball, and place on a parchment-lined baking sheet.
- Cover dough with another sheet of parchment paper.
- Using a rolling pin, roll out into a 1/4-inch-thick layer.
- Score dough with a knife to desired cracker size.
- Bake crackers for 15 minutes.
- Let cool, break crackers into squares, and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Made these last night and they are really tasty.
I’ve found that for a recipe like this, it’s easier to roll the dough into a log, then slice disks off to bake. You will end up with more uniform crackers. If you don’t want to use the log method, a pizza cutter works well to cut out the squares
I made these tonight with pecan meal (I didn’t have any flax seed meal on hand), and they were delicious! The whole family liked them – what a great gluten free alternative. Thank you!